- 650 grams lamb
- 4 onions
- 7 tablespoons Ghee (or butter)
- 2 teaspoons freshly grated ginger
- 3 garlic
- 6 Cardamom
- 5 cloves
- 1 piece Cinnamon stick (2-3 cm)
- ½ teaspoon ground Cumin
- ground Turmeric (about 1/2 teaspoon)
- Chili powder (about 1/2 teaspoon)
- 150 grams Yogurt (0.1% fat)
- 150 milliliters Beef broth
- 300 grams Basmati rice
- 50 grams raisins
- 4 tablespoons Almond slivers
- 4 tablespoons milk
- ½ teaspoon Saffron
Cut the meat into bite-sized pieces. Peel the onions and cut into strips. Put 4 tablespoons ghee in a saucepan and cook half the onions over very low heat, covered, until soft. Add the ginger, cardamom, cloves, cinnamon and the meat and stir-fry until the meat is lightly browned. Add the ground spices, yogurt and broth, then season with salt, cover, and cook, stirring occasionally, over low heat for 45 minutes.
Rinse rice in a sieve under running water, then boil with almost twice the amount of lightly salted water. Cook, covered, over very low heat for about 5 minutes. Turn off heat and keep covered for rice to plump up.
Place the meat in a greased baking dish. Drain the rice and mix with raisins and almonds, and distribute over the meat. Heat the milk, saffron and 2 tablespoons ghee together and drizzle over the rice.
Cover the baking dish with a lid or aluminum foil. Bake on the center rack in a preheated oven (180°C, approximately 350°F) for about 1 hour. Fry remaining onions in remaining ghee until crisp. Arrange the Lamb Biriyani on plates and serve sprinkled with fried onions.